Pizza Pancakes
So I don’t know if I’ve lost my mind completely or if this is the best idea I’ve ever come up with for the blog (I might’ve just peaked with this), but regardless I’m here to tell you all about these Pizza Pancakes. Savory cornmeal pancakes are flavored with parmesan, a simple pizza seasoning blend (to really enhance that pizza flavor) and then topped with pepperoni and mozzarella while they cook. Serve them with warmed up store-bought pizza sauce (to make things as easy as possible) and a drizzle of hot honey for that ultimate pizza experience. This is a great dish for weekend breakfast or brunch that everyone will love.
I can’t recommend it enough. I literally ate them standing over the photography board after shooting it and even though they were cold by that time, they were still just as delicious. And if you’re looking for more out-of-the-box pizza inspiration, how about these scones? Or lettuce wraps? Maybe a pizza pot pie will catch your eye? How about pizza chili? Finally, you won’t be able to put down this pizza popcorn. There’s literally something for everyone, just pick your favorite!
Pizza Pancakes
Equipment
- Mixing bowl
- Griddle
- Spatula
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/3 cup grated parmesan cheese
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 1/4 cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled (divided)
- 1 1/2 cups shredded mozzarella cheese
- 4 ounces pepperoni slices
- Warmed pizza sauce for serving
- Hot honey for serving
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large bowl, whisk together the flour, cornmeal, parmesan, sugar, baking powder, baking soda, salt, garlic powder, onion powder, basil, oregano, crushed red pepper flakes and black pepper until evenly combined. In a separate bowl, whisk together the buttermilk, eggs, and 3 tablespoons of the melted butter. Make a well in the center of the dry ingredients and add in the wet. Whisk until the mixture is well blended and smooth.
- Preheat oven to 300°F. Lightly brush the bottom of heavy large skillet or griddle with some of the remaining oil. Heat over medium heat. Working in batches, pour 1/4 cup of batter for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Sprinkle with some cheese and top with a few slices of pepperoni. Use a wide spatula to turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, brushing skillet or griddle with more butter as necessary.
- Serve the pancakes warm with pizza sauce, hot honey and a garnish of chopped parsley or basil. Enjoy!
